My partner and I LOVED this dish. Great recipe. I made it tonight as I had all ingredients (as I often cook indian/pakistani dishes) except for the fenugreek/methi leaves (but have the powder and seeds so I substituted with 1/4 tsp powder). I also used 1/2 can chopped tomatoes (plum, skinned) and omitted the additional water. Also fry spices for a bit more before adding the tomatoes. Couple more of points:- Doesn't say how big the onion should be but i used 1 medium and it was just fine. - ''Ghee 2-3 tsp'' is not pointed out in the cooking directions when it goes in so I skipped Step 6 but i still added it :) improves the taste!Thanks for the recipe again! Definitely must try!!

Even with limited access to Indian spices here in Costa Rica, this dish was superb. My husband asks for it over Butter Chicken or Green Coconut Chicken Curry. I had to grind fenugreek seeds since I had no leaves (actually I was lucky to even find the seeds here). Also, I did not have fresh coriander so I used ground. All was combined and cooked on the stovetop to rave reviews. Thank you for a recipe we will revisit often!

hi, just need a little information on instruction number 6. it says put the chicken mix into the ghee which weve already put in at the begining. why does the chicken need to be mixed into more ghee.? thankyou x

Add ginger and corriander after the yougurt, cream and flour or after the chicken is well cooked. You need clarify that clearly.
You mean before serving heat the ghee in a handi? or immediately after chicken is cooked. Again you need to clarify this.
Thank you for the recipe.